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Creamy Chicken Wild Rice Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked wild rice
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the wild rice, diced carrots, celery, onion, and minced garlic on top.
  • Pour in the chicken broth and sprinkle the dried thyme, salt, and black pepper over everything. Stir gently to distribute the seasonings.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the wild rice is tender.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the heavy cream and let the soup cook for 15 more minutes on low to warm through and thicken slightly.
  • Ladle into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Stir the cream in only after the rice is fully cooked to keep the texture smooth. If the soup thickens too much on standing, add a splash of extra broth when reheating. Leftovers store well in the refrigerator for up to three days and reheat gently on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife